Beachside Seafood
Last inspected: Feb 18, 2026
55
Score
Beachside Seafood appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Feb 18, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
Across the inspection history, “unsealed concrete floor in food preparation” is the issue that surfaces most often, recorded six times.
That's lower than the typical Jacksonville restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
11
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in walk in cooler House made Cajun Ranch dressing made with buttermilk dated 2-9-2026. See stop sale. Observed in grab and go stand alone cooler House made lemon garlic butter dated 2-9-2026. See stop sale. **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cole slaw (56F-60F - Cold Holding) in a pan on top of cooler items. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed squeeze bottle of soap stored on shelf over steam well. Manager removed and stored properly. Observed sanitizer bucket stored on top of reach in cooler. Manager removed and stored properly. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
13-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor and fish prep area not sealed.
36-02-5
55
Aug 28, 2025
Food-Licensing Inspection
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed in display grab and go cooler House made Smoked salmon spread, tuna pepper dip,Cilantro garlic butter spread dated 8-21-2025. See stop sale.
01B-28-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cooked chicken (46F - Cold Holding). Manager voluntarily discarded. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp fries (128F - Hot Holding). Manager voluntarily discarded. **Corrected On-Site**
03B-01-6
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed grab and go sushi without date made.
02D-03-4
61
Jul 16, 2025
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Live, small flying insects found Observed 1 flying insect in dining area.
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2025.
50-17-3
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in employee restrooms located outside no employee handwashing signs. Inspector will send a copy of the Employee handwashing sign. **Corrected On-Site**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor and fish prep area not sealed. **Repeat Violation**
36-02-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed grab and go food items in stand alone cooler does not include date product was packaged .
02D-03-4
Basic - Open dumpster lid. Observed dumpster lid open at start of inspection. Employee closed during inspection. **Corrected On-Site**
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glasses wet nesting in upstairs bar. Employee removed and placed in dish machine. **Corrected On-Site**
24-08-4
55
Feb 10, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Lobster bisque (109F - Hot Holding); Clam chowder (110F - Hot Holding); Beans (107F - Hot Holding). Manager placed items in oven to reheat, noticed dial was not turned up to maintain heat. Took temperature of reheated items at 165F and up. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-06: Observed cooked rice at 128F,Lobster bisque at 120F. Observed water in steam well at 134F. Manager stated he just put more water in well. Manager removed items and placed in oven to reheat properly. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Feb 5, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam well Lobster bisque (109F - Hot Holding); Clam chowder (110F - Hot Holding); Beans (107F - Hot Holding). Manager placed items in oven to reheat, noticed dial was not turned up to maintain heat. Took temperature of reheated items at 165F and up. **Corrected On-Site** **Warning**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink near food preparation. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored next to utensils in dining area. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons with the food-contact surface up. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
24-18-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor and fish prep area not sealed. **Repeat Violation**
36-02-5
67
Aug 21, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for 1 employee. **Repeat Violation**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder soiled in upstairs bar. Observed drink station with mold like substance around nozzles of unit. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed unwrapped plastic forks not inverted to prevent contamination. Manager will have employee place forks correctly. **Corrective Action Taken** **Repeat Violation**
24-18-4
Basic - Single-service articles improperly stored. Observed box of single service utensils stored on floor in upstairs bar. Manager will have employee remove and store properly. **Corrective Action Taken**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed walk in cooler floor and fish prep area not sealed. **Repeat Violation**
36-02-5
67
Apr 3, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Nov 15, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Food manager certification expired, Thomas Zavattiere 8-22-2021.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled near nozzles of unit. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf near fish cutting station. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Garbage on the ground and/or pad around dumpster. Observed Garbage on the ground around dumpster.
33-19-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed Silverware/utensils stored upright with the food-contact surface up. Employee removed and stored properly. **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. Observed cup lids on floor in dry storage room. Employee picked up and stored properly. **Corrected On-Site**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed Unsealed concrete floor in fish prep area. **Repeat Violation**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry. Employee removed and stored mop properly. **Corrected On-Site**
42-01-4
61
Apr 6, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hush puppy batter at room temperature held under time control not time marked on cook line.
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At 3:30pm found cut tomatoes (50-48F - Cooling)in main reach in cooler on cook line. Manager stated tomatoes were cut between 10-10:30am. Manager discarded tomatoes. See stop sale.
03D-06-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wiping his hands on his apron then put on gloves and then proceeded to cook food. After reviewing with employee he was his hands. **Corrective Action Taken**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in upstairs bar area
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At 3:30pm found cut tomatoes (50-48F - Cooling)in main reach in cooler on cook line. Manager stated tomatoes were cut between 10-10:30am. Manager discarded tomatoes.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw oysters and raw mussels ambient temperature (56F) on ice in front display cooler. Manager stated food was placed on ice approximately an hour ago. Manager placed ice over raw oysters and raw mussels. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small stained cutting board on cook line.
22-02-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cheese and butter packaged in the establishment using a reduced packaging method and establishment does not have a HACCP plan.
03G-50-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while preparing food on cook line.
13-03-4
Basic - Equipment in poor repair. Walk in cooler door in disrepair at the bottom. **Repeat Violation**
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers shelves soiled throughout kitchen. Interior of stand alone reach in freezer soiled in front self service area.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor inside walk in cooler and fish prep area.
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
26
Dec 21, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with bracelet.
13-07-4
Basic - Equipment in poor repair. Walk in cooler door in poor repair.
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler gaskets torn , missing. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusty. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall soiled Dusty pillar . Kitchen prep line. **Repeat Violation**
36-27-5
70
Frequently Asked Questions
When was Beachside Seafood last inspected?
The most recent health inspection at Beachside Seafood on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Beachside Seafood?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited six times, more than any other issue at Beachside Seafood.
How does Beachside Seafood compare to other restaurants in Jacksonville?
Beachside Seafood most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Beachside Seafood's inspection record improved over time?
No. Recent inspections at Beachside Seafood have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beachside Seafood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beachside Seafood inspected?
Based on the inspection history on file, Beachside Seafood is inspected around three times per year on average.
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